8:47 AM 3/22/98
rfc

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    ***** Scallops Sauteed with Garlic and Herbs *****
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    Categories: Scallops        Seafood         Quick

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1 1/2    lbs   sea scallops - cut in thirds or quarters, if large
                      salt
                      freshly ground pepper
       1/2      cup   flour - for dredging
       1/4      cup   clarified butter - OR olive oil (1/4 cup more or
                      less, she says)
       1        cup   garlic - large, minced
       1 1/2    Tbsp  shallots - minced, OR scallions
                      a handful of fresh parsley, minced

    DIRECTIONS  ------------------------------------------------------------

        Dry the scallops and spread on a piece of wax paper.  Toss with a
    sprinkling of salt and pepper.     The moment before sauteing, toss
    them in the flour, turn into a sieve, and shake off excess.     Set a
    heavy frying pan over high heat, add the clarified butter or the oil,
    and when thoroughly hot, turn in the scallops.  Let sit for 10
    seconds, toss briefly, let sit 4 to 5 seconds more, and continue
    tossing slowly, swirling the scallops.  Let sit for 10 seconds, toss
    briefly, let sit 4 to 5 seconds more, and continue tossing slowly,
    swirling the pan by its handle, while the scallops begin to brown
    lightly.  Then toss with the garlic and the shallots or scallions.
    Give several tosses to cook the trimmings; finally add and toss with
    the parsley.     Serving:  Serve at once, either in individual shells
    or on hot plates.
    Serves 6.
    Recipe from "The Way to Cook" by Julia Child. Recipe courtesy of the
    New Orleans Times-Picayune, November 7, 1991.

    *** Recipe Via Compu-Chef (tm) ***

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    ***** Stir-fried Scallops in Garlic Sauce *****
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    Categories: Scallops        Seafood         Low Calorie

    Calories     per serving: 159         Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1 1/2    lbs   Sea Scallops
       1 1/2    Tbsp  Safflower Oil
       1              Scallion - cut in 1" lengths
       2        cup   Garlic - crushed
       1        Tbsp  Ginger Root - minced
       1        Tbsp  Cornstarch - dissolved in 1/2 cup water

    DIRECTIONS  ------------------------------------------------------------

        Rinse and drain scallops; pat dry with paper towels.  Remove small
    tough muscle on side of each scallop.  If scallops are large, slice
    crosswise in half.     Heat oil in wok.  Add scallops and stir-fry
    over high heat for 1 minute.     Add scallion, garlic and ginger root;
    stir-fry for 2 minutes. Stir the cornstarch mixture and add to wok.
    Stir-fry until the sauce is thick and translucent, about 3 minutes.
    Recipe from Food & Wine - "Fast Food".

    *** Recipe Via Compu-Chef (tm) ***